Elk Meat Burritos

Name: Elk Meat Burritos
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 2
Cuisine: Mexican and American
Ingredients: 3 cups of chicken broth; 4 tomatillos, peeled and washed; 1 jalapeño pepper; 1/2 onion, cut into quarters; Garlic salt; 3 garlic cloves, peeled and smashed; 1 tbsp. Garlic salt; 1 tbsp. fresh ground black pepper; 1 tbsp. chili powder; 1 tbsp. cumin; 1 tbsp. coriander; 1 tsp. cinnamon; 1 tsp. nutmeg; 1 tsp. oregano; 1 can of salsa casera; 1 tbsp. apple cider vinegar; 2 tbsp. tomato paste; 1 cup chicken broth; 2 tortillas; 1 lb of ground elk meat; 1/2 green bell pepper, diced; 1 garlic clove, minced; 1 can of mixed pinto and chili beans, drained; 1 package of Spanish rice; Shredded cheese (I used a mix of cheddar cheese and habanero jack); Shredded lettuce; Olives; Salsa; Sour cream; 1 tablespoon coarse salt

Oct 12, 2023Evette Daley

Elk Meat Burritos

Rated 5.0 stars by 1 users

Cuisine

Mexican and American

Author:

Evette Daley

Servings

Prep Time

25 minutes

Cook Time

45 minutes

There’s an art to making a good burrito. The sauce and filling are the most important parts! These smothered elk burritos made the perfect weeknight meal. The flavors were incredible. The elk was the star of the show inside the burrito, and the sauces complemented the flavors of the elk to create a star dish.

I’m always indecisive when picking if I’m in the mood for green or red sauce so I compromised and did half and half. You’ll never go back to store bought sauce, especially when you read how easy it is to make a homemade sauce. Let’s get started!

Ingredients

Green Sauce

3 cups of chicken broth
4 tomatillos, peeled and washed
1 jalapeño pepper
1/2 onion, cut into quarters
Garlic salt
3 garlic cloves, peeled and smashed

Red Sauce

1 tbsp. Garlic salt
1 tbsp. fresh ground black pepper
1 tbsp. chili powder
1 tbsp. cumin
1 tbsp. coriander
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. oregano
1 can of salsa casera
1 tbsp. apple cider vinegar
2 tbsp. tomato paste
1 cup chicken broth

Other Ingredients

2 tortillas
1 lb of ground elk meat
1/2 green bell pepper, diced
1 garlic clove, minced
1 can of mixed pinto and chili beans, drained
1 package of Spanish rice
Shredded cheese (I used a mix of cheddar cheese and habanero jack)
Shredded lettuce
Olives
Salsa
Sour cream

Homemade Game Meat Rub/Seasoning

1 tablespoon coarse salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 tablespoon chipotle seasoning
1 tablespoon smoked paprika
1 teaspoon ground ginger

View Cart (0) Checkout

Directions

Preheat the oven to 350 degrees F. Grab a medium size sauce pan and add your green sauce ingredients. Heat over medium-high heat. Boil until everything is soft and can be blended together. Add the tomatillos, onion, jalapeño, and one cup of the liquid to a food processor and blend. Set aside.
You should make your red sauce simultaneously with the green sauce and with cooking the ground elk. It takes longer to cook down, so it's important to get it going at the same time as the green sauce. Grab another medium size sauce pan. Combine the red sauce ingredients in a pan. Heat over medium heat and simmer for approximately 20 minutes.
While green sauce is boiling and the red sauce is cooking down, make the rice for the burrito filling. Also chop your bell pepper and mince your garlic to cook with the ground elk.
Cook the ground elk in a skillet with the diced green pepper and minced garlic. Season with the homemade seasoning while cooking.
Once the ground elk is cooked, add in the beans and rice. Warm through then assemble your burritos. Add the meat mixture to the middle of a tortilla.
Roll and top half with the green sauce and half with the red sauce. Sprinkle shredded cheese on top.
Bake in the oven for approximately 20 minutes, or until the burritos are heated through and the cheese is melted.
Serve with lettuce, olives, salsa, sour cream, and any other favorite toppings. Enjoy!